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My AC is broke, but I was craving a sweet treat. These bars hit the spot! They do require a little stove-top cooking, but not enough to drive the temperature of your house up.

Usually, bars like this include oatmeal, but to keep it in “S” form, I used coconut. Toasting the coconut elevates the bars and gives them a unique “toasty” flavor. I really love the texture of toasted coconut by itself. I also simplified the filling by using just two ingredients. You’re going to love how easy it is to throw together this dessert. Less time spent watching the oven means more time to enjoy the weather!

To toast your coconut, simply place it in a large skillet (I used my cast iron from Lodge) with half a teaspoon of butter. Cook over medium-low heat, stirring constantly until it gets a beautiful golden brown color. Be sure to transfer it to a new bowl immediately since it can scorch quickly!

This recipe makes one 8×8 inch pan. These bars are rich, so use your best judgment and don’t eat half the pan. 😉

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

I’m a huge fan of hot cocoa, especially ones that are a bit different. In the past, I’ve created recipes for mint hot cocoa and recently perfected this recipe I’m sharing with you today! There’s something special about a cup of steaming Mexican Hot Chocolate. Mexican Hot Chocolate is just as creamy as your regular hot chocolate, but it’s complemented by a unique spice blend. This cocoa includes a burst of flavors from chili powder, vanilla, cinnamon and if you want a little kick, cayenne pepper.

The recipe is single serve but makes a very large mug. I was able to get my share and satisfy the curiosity of two little men. Traditional Mexican Hot Cocoas are heavy in cream and sugar, but I decided to add creaminess to this recipe using coconut oil to keep it a little lighter. This is a good idea, especially if you want to indulge in a squirt of fat-free Reddi-Whip on top or even whip up a batch of homemade whipped cream. I’d recommend the extra sprinkle of cinnamon as a garnish, it makes things prettier. 😉 If you don’t feel like indulging, this recipe is a Deep S.

My hot cocoa is the perfect way to warm up on a cold day and with the impending winter storm brewing, this recipe is timely.

Heat the almond milk, water and vanilla on the stove over low until warmed through. This took me about five minutes. Add all dry ingredients to a blender. Slowly add the almond milk mixture and blend until smooth. Enjoy!
*Alternately, you can use an immersion blender and keep everything on the stovetop. 🙂

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

My Mom would make chocolate crinkles nearly every year for my Dad around Christmas time. Those crinkles were rich, soft cookies topped with a sprinkle of powdered sugar. They were simple, yet delicious and total comfort food.

I’ve been getting quite a few requests for recipes using just one flour, so I wanted to see if there was any way to THM these cookies using coconut flour. The result? A cookie that is moist, chewy, full of flavor and just plain amazing!

Coconut flour is currently under $10 at my local Walmart for a 2.5 lb tub. You don’t use much coconut flour at all, so this tub lasts awhile! Frugal Mama’s rejoice. 🙂

These cookies were gobbled up by my little guys who couldn’t get enough “Chocolaties!” This recipe makes about 2 dozen small cookies.

Preheat oven to 350. Mix all ingredients together. Drop in teaspoon sized scoops on a greased cookie sheet. Bake for 13 minutes. Immediately place on a baking rack to cool. When cooled, sprinkle additional Gentle Sweet over the tops. Enjoy!

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

These truffles are a game-changer. After experimenting with so many different ingredients and flavors, these are the winner! They’re a traditional truffle. Smooth, creamy, melt in your mouth. They have a dark mysterious flavor that is so rich and decadent. They’re ideal for special occasions like holidays or you know, that time of the month. I’d recommend a serving size, but I’m pretty sure you’ll be satisfied after one or two. 😉

The recipe you’ll see in the little box is a base recipe, but I’m including lots of variations so you have your pick of the lot! I rolled mine in cinnamon, some cocoa powder, peanut flour and unsweetened coconut (NOT all at once!). Let me know what kind you choose to make. If you come up with any creative ideas of your own, be sure to share with the group!

Combine all ingredients over medium heat until smooth. Pour in a loaf pan and place in freezer for 30 minutes or until hardened. You want the texture to be smooth, yet able to be rolled in your palms. Scoop the mixture out in tablespoon size servings. Roll the hardened mixture into balls, then roll in toppings of choice. You'll want to work fast! Store in fridge until ready to eat.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

When I was a little girl, my Mom would let each of us pick out a small treat in the checkout lane at the end of our grocery shopping trip. More times than not, I’d choose a Peppermint Patty. They always give me a feeling of nostalgia, yet I haven’t been able to find a healthy version that I LOVE.

Until I created these bars. My Mint Patty Bars have a graham cracker type crust, a mint mousse filling, and a chocolate topping. Together, these flavors are pretty close to my beloved Peppermint Patty! Plus, they are super pretty, which is always a given with girly Cate. 🙂 These bars are low-carb, sugar-free, grain-free and a Trim Healthy Mama “S”. They have a large dose of coconut oil in them which gives them super-metabolism revving powers.

Feed them to your non-healthy eating loved ones and they’ll never be able to tell that this isn’t a sugar-filled dessert!

3DropsGreen Food Coloring(This is optional. I don't mind a couple drops of food coloring to make a pretty dessert! If you want something different, you can puree 1/2 C. Spinach leaves with 1/2 t. water to give the filling a more natural green color)

Chocolate Topping

1/2BatchSkinny Chocolate(Find in the THM Cookbook. If you don't have access to that, you can use melted 85% Chocolate)

Servings: 8x8 Pan

Instructions

Crust

Combine both ingredients and press in the bottom of an 8x8 inch baking pan. Bake at 350 degrees for 15 minutes. Cool.

Mint Filling

Combine all ingredients and whip until thick. Spread evenly on cooled crust.

Chocolate Topping

Spread melted skinny chocolate on top of the mint filling. Place in freezer for 10 minutes, then refrigerate for 30 more minutes until the filling is set. (Note: The longer you refrigerate, the thicker the filling gets!) Keep leftovers refrigerated.

This post might include affiliate links for products that I know and LOVE! By using these links, you help support my blog and give me the opportunity to create awesome free content as I receive a small percentage of each purchase. Please know that your price never changes and that every opinion expressed is my own! Thank you for your support! 🙂

Oh, the pumpkin spice. Seriously, I might just be addicted! My Mom actually bought me these adorable oven mitts that say “Pumpkin Spice Life” and she lovingly refers to me as the pumpkin spice queen.

And as the pumpkin spice queen, I couldn’t create these yummy treats and not share them, that would just be rude!

These bars are a shake-up on the usual pumpkin bar. They’re actually more like my Better than Snickers Cake because they have a “condensed milk” sauce poured on top. The base is a combination of a cake and pumpkin pie (Hence, pike!) and the cinnamon cream cheese icing is the perfect compliment to the pumpkin without completely overpowering it or making it too sweet.

These bars are awesome with a cup of tea or coffee. I also love having them for breakfast. 🙂

Condensed Milk:

I use this recipe from Joy-Filled Eats. You’re only going to use half of this recipe.

Mix all ingredients together and pour into a 8x8 pan. Bake at 350 for 30 minutes. Let cool for 15 minutes. Poke holes in the cake and pour 1/2 the condensed milk recipe on top of the cake (link in post!) Let the cake cool the rest of the way and then frost it!

Cinnamon Cream Cheese Icing

Whip all ingredients together until light and fluffy. Garnish with slivered almonds if desied.

Hi, I’m Cate!

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